Chinese · Dinner
Crispy Shredded Beef (High-Protein)
Beef sirloin strips coated in egg and cornstarch, double-fried until shatteringly crisp, then tossed with carrot, bell pepper and a tangy-sweet garlic-chili glaze. Edamame boosts protein and fibre without disrupting the classic Chinese takeout profile. Served hot over steamed greens.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
29.8gFat
38.9gCarbs
15.4gSugar
6.8gFiber
1210mgSodium
327mgChol
6.1gSat Fat
980mgPotassium
115mgCalcium
5.4mgIron
2.8mcgVitamin B12
38mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Toss beef strips with beaten egg and 2 tbsp cornstarch until coated, let sit 10 minutes.
2
Fry
Heat oil to 350°F in a wok, fry beef in two batches for 2 minutes each until pale gold, drain on paper towels.
3
Fry
Reheat oil to high heat, return all beef for 1.5 minutes until deep golden and crisp, drain again.
4
Saute
Pour off oil to 1 tbsp, sauté minced garlic, minced ginger and torn dried chilies over medium heat 30 seconds until aromatic.
5
Reduce
Add julienned carrot and bell pepper, sauté 2 minutes until softened. Stir in soy sauce, rice vinegar, sugar and remaining cornstarch mixed with water, reduce 1 minute until glossy.
6
Toss
Add fried beef and edamame, toss 30 seconds over high heat until glazed.
7
Plate
Pile steamed spinach on plate, spoon glazed beef on top, scatter sliced scallion over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g beef sirloin, cut into thin strips
- 22 large eggs
- 6 tbsp48g cornstarch, divided
- 1/2 cup70g cooked edamame, shelled
- 1/2 cup60g carrot
- 11 small (120g) red bell pepper
- 4 cloves4 cloves garlic
- 2 tsp10g ginger-fresh
- 44 dried chilies
- 2 tbsp30g soy-sauce
- 2 tbsp30g rice-vinegar
- 2 tbsp24g sugar-white
- 1 cup240ml vegetable-oil, for frying (about 15% absorbed)
- 22 small handful (50g) spinach
- 22 scallion
